MONDAY ROAST ONLY.
Our Makwa has been one of our highly demanded coffees this year! We were fortunate enough to locate a limited quantity that we're offering only to you, our awesome "klatchaholics". Enjoy!
The Makwa (AB) offers a delicate, bright and crisp berry aroma that
transitions into a blood orange acidity, black currant and savory notes of sweet green bell pepper finish. The body
and acidity are so well balanced that it offers a beautiful transition
of flavors from hot to cold.
Makwa Estate has always been focused on high quality. Ripe cherry is harvested, then de-pulped and fermented immediately to breakdown excess mucilage. When fermentation is complete, the coffee is washed with clean water, graded and spread onto raised beds for drying. While sun drying on the beds, all defective beans are separated by hand.
The coffee industry of Kenya is noted for its cooperative system of production, processing, milling, marketing, and auctioning coffee. About 70% of Kenya coffee is produced by small scale holders. It was estimated in 2012 that there were about 150,000 coffees and farmers in Kenya and other estimates are that six million Kenyans were employed directly or indirectly in the coffee industry.
All Kenyan coffee is graded after it is milled. Grades are assigned based on the screen size of the bean. Beans with a screen size of 17 or 18 (17/64 or 18/64 of an inch) are assigned the grade AA, generally the largest bean. While the large bean size is considered by many to be a sign of quality, it is important not to overlook the various methods involved in determining high quality coffee.
Coffee Review gave our Makwa 96 ponits! Read their cupping notes
Blind Assessment: Immensely
rich and complex. Blood orange, black currant, dark chocolate,
sandalwood, a hint of flowers in aroma and cup. Resonantly balanced,
floral-toned acidity. Plush, lively mouthfeel. Deeply flavor-saturated